The Best Creamy Coconut Curry

Vegan, Vegetarian, NO Gluten/Dairy/Soy

Prep time: 20 min. | Cook time: 40-50 min.

This recipe is one of my absolute favs! I’m the worst at cooking with measurements and creating really precise recipes because to be completely honest most of the time I just experiment, use what I have, and see what happens! But every time I make one of my coconut curry dishes or soups I get asked for the recipe - so I finally sat down (aka stood at my stove top) and wrote down all the details of this incredibly delicious dish.

If you don’t have all of the veggies I included here in this version, don’t worry, just use what you have or even sub some things out for others that you prefer. If you don’t like zucchini, throw in some mushrooms instead! Just go with what you’ve got and don’t take it too seriously. Trust me, it will still taste amazing if you’ve got all the spices and sauce ingredients in there.

This is also a great dish for meal prep because it does make quite a lot, somewhere around 4-6 servings so you can easily have this leftover for lunches or dinners. Just pop it in the microwave & you’re good to go.

From start to finish this recipe will probably take about an hour and a half - this includes washing and chopping all the veggies, cook time, and clean up.

After you’ve got everything in the pot you’ll let the curry simmer for about 40-50 minutes stirring it occasionally so during that time you can clean up the kitchen, mindlessly scroll instagram, and maybe even take a shower #multitasking

If you want to impress your family members or first date, cook them this meal because its SUPER easy but looks very professional and tastes absolutely divine.

Hope you enjoy!! xx

What you need:

 Spices:

2 tsp curry

1 1/4 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp turmeric

1/2 tsp rosemary

1/4 tsp ginger powder

1/4 tsp black pepper

 Produce:

4 cloves garlic finely chopped

1/2 large white onion diced

3 celery stalks chopped

1 small red bell pepper diced

3 carrots chopped 

1/2 zucchini sliced/chopped

1 1/2 cups diced potato (white or sweet)

1 cup diced pineapple (fresh or canned)

Handful of chopped spinach (optional)

Handful of fresh chopped cilantro

 Pantry:

A few Tbs. olive oil

2 cups vegetable broth

1 cup canned full fat coconut milk

2 Tbs. peanut butter (for allergies sub sun butter or tahini)

1 tsp siracha sauce

How To:

• Wash & chop all veggies

• Pre-cook the potatoes (microwave or boil) & set aside.

• Heat a few Tbs. of olive or coconut oil in a sauce pan

• Add in the chopped garlic & onion along with all the dry spices & let simmer for 1-2 min.

• Stir in the celery, bell pepper, carrots, & zucchini

• Add the veggie broth, cover the pan and let simmer at med. heat for 45-50 min. stirring occasionally. To know if it's "ready" check the softness of the carrots as they will take the longest to cook through.

• Lastly, add in the pre-cooked and diced potato, pineapple, spinach and cilantro (save a little for topping). Stir until the greens are wilted.

• Mix in the siracha, peanut butter & coconut milk, stirring until evenly distributed and creamy.

• Serve hot over a bed of rice or quinoa - or add more vegetable broth to liquify it and turn it into a soup!

• Top with fresh cilantro & sesame seeds.